On Sunday night I wanted goulash. Do Texans make goulash? Or is this something only eaten in the midwest? It occurred to me that for some reason I can't quite see the southern belles down here making goulash, eating goulash, or even saying goulash. John and I love it, but we're nordic folk and goulash is in our blood. Not really, but we like it.

This isn't exactly goulash. Sorry, I just wanted to say that one more time - what a fun word. I slow cooked a chuck roast and added whatever felt right, with the main ingredient being sweet Hungarian paprika - same as goulash. This is less spicy though and more sweet, and served with a potato instead of over noodles. Oh so good. We are still eating it 4 days later (is that gross?)

Recipe:

2-3 lb boneless chuck roast

2 T. olive oil

flour

1 onion, chopped

1 lb carrots, chopped into 2-3 inch pieces

1 lb cremini mushrooms (or however much you want)

1/2 t. minced garlic

1 1/2 cups red wine

1 T. sugar

3 T. tomato paste

2 T. balsamic vinegar

several sprigs fresh thyme

2 bay leaves

1 t. dried marjoram

2 T. Hungarian Paprika (sweet)

1/2 T. regular paprika

5-6 cups beef stock

Start by patting the chuck roast dry and coating with flour. Did you know that meat won't brown properly if it's wet? I just learned that while watching the movie 'Julie and Julia,' and Julia (as in Childs) was just as shocked as I was that no one is talking about this. Or maybe they are, and I just haven't been listening. Anyway, pat the meat good and dry.

Heat the olive oil in a dutch oven over medium-high heat. When the pan is hot enough, add the meat and brown all sides.

Transfer the roast to a plate, and without cleaning the pot, add the onions. Saute for about 5 minutes, then add the carrots. Add the garlic and red wine. Keep the heat on med-high, and let the wine reduce down a bit.